I've used fresh, (North Star) sour cherry pits to make a delicious, dark ruby red liquor tasting of cherry with a tiny hint of almond. Has anyone else used the pits from other fruits for liquor, flavorings, and other ideas?
Have to pit a bunch of cherries, but don't own a cherry pitter? CHOW.com's Roxanne Webber shows you how to use a common household item to do the trick. For more info on alternate ways to pit a cherry, see these Chowhound discussions.